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Romantic oceanfront lodging and dining on the Mendocino Coast

Our menu also features nightly specials from the freshest available ingredients.

Seafood Chowder
caramelized bacon, sherry wine, fresh seafood, clams, mussels & shrimp with red potatoes & fresh dill, garlic crouton garnish
$ 11.00
Point Reyes Blue Cheese Salad
crisp greens tossed with spicy walnuts, in a dried cherry, shallot & red wine vinaigrette, garnished with sliced Asian pears & crisp leeks *
$ 12.00
Tossed Green Salad
organic greens tossed with tender beets & toasted pumpkin seeds with a tangy mango & rice wine vinaigrette, Asian pear & crisp leek garnish *
$ 11.00
Roasted Garlic Caesar Salad
crisp romaine lettuce tossed with homemade croutons, freshly grated Parmesan cheese & zesty garlic dressing
$ 12.00
add two grilled prawns $17
Warm Spinach & Strawberry Salad
Rosa’s local organic spinach tossed with caramelized bacon, sweet red onions & strawberries in a sweet balsamic vinaigrette, topped with feta cheese
$ 15.50
Steamed Shellfish
Prince Edward Island mussels, Manila clams & tender rock shrimp with caramelized bacon, brandy & lemon, finished with a touch of cream & fresh basil *
$ 17.00
Fresh Oysters on the Half Shell
Half dozen Fanny Bay oysters served chilled with two sauces: a spicy & tangy relish of cucumber, ginger & jalapeño & a fire-roasted red bell pepper cocktail sauce *
$ 16.00
Main Courses
Orecchiette Pasta
a medley of domestic & wild mushrooms & caramelized onions sautéed in olive oil & finished with a sundried tomato & basil pesto cream sauce, with shaved Asiago cheese
$ 19.50
Italian-Style Ricotta Cheese Gnocchi
rich “dumplings” tossed with house-smoked salmon, garlic & vine-ripened tomatoes in a white wine, tomato & Parmesan cheese cream sauce
$ 23.50
A.R.I. Cheeseburger
choice Angus beef grilled to order with a freshly baked bun, Monterey Jack & Cheddar cheeses, choose a tossed side salad or a cup of soup
$ 16.00
Manila clams, Prince Edward Island mussels, fresh seafood, rock shrimp & bay scallops, in an aromatic saffron, tomato & fennel broth, with caramelized leeks, white wine & garlic, served with crostini & drizzled with fire-roasted red bell pepper rouille
$ 28.50
Lime & Ginger Grilled Prawns
Sweet jumbo shrimp marinated & basted on the grill with lime, ginger, garlic & soy, sauced with a tangy cilantro-lime butter & served with steamed coconut jasmine rice & caramelized beets. *
$ 29.50
Pan-Roasted Seaonal White Fish
fresh Pacific fillet, seared golden & topped with caramelized onions, red bell pepper & fennel, finished with white wine, sweet butter & fresh basil, served with roasted fingerling potatoes & Maui onions
Market Price
Oven-Braised Chicken Madeira
“Mary’s” all natural chicken, pan-seared & finished in the oven with wild mushrooms, carrots, onions, garlic & Madeira wine, served with garlic-mashed red potatoes & fresh asparagus
$ 26.50
Grilled Filet Mignon
Certified choice beef gratinéed with bacon & Bavarian Camozola cheese, sauced with a mushroom, brandy & shallot demi-glace, served with garlic-mashed red potatoes, & sautéed vegetable medley
$ 34.50
...add three grilled prawns $41.50

"The Albion River Inn has the best views and the best chef - Stephen Smith - between San Francisco and Seattle."

-Men's Journal

"Million-dollar views, a fireplace and piano music make for magical evenings at this Californian refuge overlooking the misty cliffs of Albion, where superior food and unrushed service delight diners."

-Zagat Survey

“Most Romantic”

-Karen Brown's 2009 Readers' Choice Awards

“Best United States Wine List Award”

-Restaurant Hospitality Magazine

“You'll wine and dine unforgettably from Chef Stephen Smith's superbly prepared menu and the award winning wine list.”

-Wine Spectator


“The wine ideal oceanfront destination.”

-Diversion Magazine

"...step out on your private deck and take in one of the most outstanding blufftop views of the Mendocino Coast."

-Sunset Magazine

“Mark Bowery's wine and spirits the kind of list that a wine lover instantly recognizes as having been chosen by another wine lover-and it extends 28 pages...”

-Departures Magazine